Creamy Parsnip Puree with Shallots

Name: Creamy Parsnip Puree with Shallots
Yield: Serves 4
Ingredients: 1 tablespoon, unsalted butter; 3 , medium shallots, chopped; 1 pound, parsnips, peeled, cut into 2 1/2-inch lengths, and halved (or quartered and cored, if necessary); 3/4 cup, low-sodium chicken broth, or vegetable broth; 1/4 cup, whole milk, or more to taste; , Salt and ground white pepper

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Appears in Cook's Illustrated September/October 1994

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Extensive testing indicated that pureeing is the best use for sweet and rich parsnips. We got the best flavor for our parsnip recipe by steaming, not boiling, the parsnips before pureeing. You can puree parsnips with any of the tools you us...

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